Best Chocolate Zucchini Sheet Cake W Custard Sauce Recipes

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SUE'S CHOCOLATE ZUCCHINI CAKE



Sue's Chocolate Zucchini Cake image

Our family absolutely loves zucchini, especially when we grow it ourselves. We've found many ways to use it, including this spiced cake that's super moist and chocolaty good. -Sue Falk, Warren, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 15 servings.

Number Of Ingredients 18

2 cups all-purpose flour
2 cups sugar
1/2 cup dark baking cocoa
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, room temperature
3/4 cup reduced-fat plain yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
2 cups shredded zucchini
FROSTING:
1 can (5 ounces) evaporated milk
1 cup sugar
1/4 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
1/4 cup butter, cubed

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini., Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack., For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.

Nutrition Facts : Calories 369 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 330mg sodium, Carbohydrate 59g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.

CHOCOLATE-ZUCCHINI SHEET CAKE WITH CREAM-CHEESE FROSTING



Chocolate-Zucchini Sheet Cake with Cream-Cheese Frosting image

Just the thing for that bumper crop of zucchini! It keeps this party-ready sheet cake super moist, while two types of chocolate -- semisweet chunks and cocoa powder -- deliver big flavor. Top with tangy-cream cheese frosting, and if you want make the dessert a real showstopper, sugared zucchini blossoms.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Yield Serves 10 to 12

Number Of Ingredients 16

1 stick unsalted butter, melted, plus more, softened, for pan
1 3/4 cups unbleached all-purpose flour
1/2 cup Dutch-process cocoa powder
1 3/4 cups granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
4 large eggs
2 teaspoons pure vanilla extract
4 cups grated zucchini (from 2 medium), drained and squeezed of excess moisture
5 ounces semisweet chocolate, chopped (1 cup)
2 sticks unsalted butter, room temperature
16 ounces cream cheese, room temperature
2 1/4 cups confectioners' sugar
1 1/2 teaspoons pure vanilla extract
Sugared Zucchini Blossoms, for serving (optional)

Steps:

  • Cake: Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly-roll pan. Line bottom with parchment, leaving a 2-inch overhang on 2 sides; butter parchment.
  • Whisk together flour, cocoa, granulated sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, butter, and vanilla. Stir egg mixture into flour mixture until batter loosens, about 1 minute. Stir in zucchini and chocolate (batter will be quite thick). Spread evenly into prepared pan; smooth top with a spatula. Bake until a tester inserted into cake comes out clean, 28 to 30 minutes. Transfer to a wire rack; let cool completely. Remove from pan.
  • Frosting: Beat butter on medium-high speed until smooth, 2 minutes. Add cream cheese; beat to combine. Reduce speed to medium-low and add confectioners' sugar, 1/2 cup at a time, beating until thickened. Beat in vanilla. Spread frosting over cake, scatter with zucchini blossoms, and serve. Cake can be refrigerated (without blossoms) up to 8 hours.

CHOCOLATE SWIRL ZUCCHINI SHEET CAKE



Chocolate Swirl Zucchini Sheet Cake image

With a unique twist on the favorite chocolate zucchini cake, this recipe adds an attractive swirl of cream cheese that will have everyone asking for more. This cake can easily have other variations. I have made it without the cream cheese swirl/chips topping and have frosted the cake. I have also added other topping such as coconut, nuts, and caramel. You are limited only by your imagination.

Provided by Linda

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 24

Number Of Ingredients 15

3 cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
3 cups white sugar
1 ½ cups canola oil
3 eggs
3 cups grated zucchini
1 teaspoon vanilla extract
1 cup buttermilk
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 egg
½ cup milk chocolate chips
½ cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a sheet cake pan with cooking spray. Sift together the flour, cocoa powder, baking soda, and salt.
  • In a mixing bowl, beat together 3 cups of sugar with canola oil with an electric mixer on low speed until the mixture is smooth; add 3 eggs one at a time, and beat again to combine. Beat in zucchini and vanilla until well combined. Beat the flour mixture into the sugar mixture by fourths, alternating with 1/4 cup of buttermilk after every portion of flour mixture. Mix the batter for 1 minute on medium-high speed, and pour the batter into the prepared baking pan.
  • In a bowl, mix together the cream cheese and 1/4 cup of sugar until thoroughly combined, then mix in 1 egg until the cream cheese mixture is smooth. Spoon dollops of the cream cheese here and there over the cake batter, and swirl the cream cheese mixture through the batter with a table knife to make a marbled effect. Sprinkle the milk chocolate and semisweet chocolate chips over the cake.
  • Bake in the preheated oven until a toothpick inserted into the chocolate portion of the center of the cake comes out with moist crumbs, 25 to 30 minutes. Cool on a rack.

Nutrition Facts : Calories 376.6 calories, Carbohydrate 45.6 g, Cholesterol 42.8 mg, Fat 20.8 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 4.9 g, Sodium 260.3 mg, Sugar 31.8 g

CHOCOLATE ZUCCHINI SHEET CAKE W/ CUSTARD SAUCE



Chocolate Zucchini Sheet Cake W/ Custard Sauce image

This chocolate zucchini cake has sliced almonds and milk chocolate chips in it and is served with a velvety almond custard sauce over the top! Yum!

Provided by Nancy Allen

Categories     Cakes

Time 50m

Number Of Ingredients 14

1 3/4 c sugar
1/2 c vegetable oil
1/4 c butter, softened
2 large eggs
1/2 c buttermilk
1 tsp pure vanilla extract
2 1/2 c cake flour
1/4 c baking cocoa
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp cloves
2 c finely shredded zucchini
1/2 c milk or semi sweet chocolate chips
1/2 c sliced almonds

Steps:

  • 1. In a large mixing bowl, beat sugar, oil and butter. Add the eggs, buttermilk, and vanilla. mix well.
  • 2. Combine flour, cocoa, baking soda, cinnamon and cloves. Gradually add to oil mixture. Stir in the zucchini, chocolate chips and almonds.
  • 3. Pour into greased 15 inch cookie sheet with sides. Bake at 325 for 30-35 minutes until center tests done. Remove from heat to cool. Serve with warm custard sauce (see recipe)

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